Lattice-topped Cranberry Blueberry Pie

Another day another pie! It’s day 2 of Pie Week and the ladies and I have lots more delicious recipes in store, (plus more fabulous giveaways from OXO and Le Creuset!!) Today I’m sharing a pie I’ve had my eye on for almost a whole year now and I’m so happy that Pie Week has given me the chance to bake it. I am a huge sucker for fruit pies all summer long, and it’s really a shame that often times they get looked over on the Holiday circuit. Cranberries especially seem to be a bit lost in the pie-making action, and this pie includes the fresh berries we usually only see in summer, with fall and winter’s favorite tart red fruit. (If you are looking for a pie where cranberry really shines, check out my Cranberry Meringue Pie from last year!)

This recipe uses frozen blueberries which makes it easy (as pie ha!) to make even in the fall and winter when they are out of season. I loved the combo of maple syrup with cranberries so much after trying it in this Cranberry Butter, that I subbed some of the sugar for syrup, and also added some vanilla extract because well- everything is better with a little vanilla don’t you think? Before baking I sprinkled this pie with a special concoction called “Nutmeg Vanilla Sugar” that I was given a sample of ages ago, and I’ve been waiting for the right chance to use it. Though it is made from ground whole vanilla beans, I think the same effect could be re-created using nutmeg, sugar and some vanilla bean seeds. It’s totally not mandatory for this pie, but adds a wonderful spice to the crust and gives the bright jammy fruits an autumn touch!

In a medium sized saucepan, combine all the filling ingredients except for the cinnamon sticks. Stir mixture well until berries are evenly coated.

Add the cinnamon sticks and cook over medium heat for 12-14 minutes, stirring occasionally. The berries will burst, and the mixture will reduce and thicken.

When the mixture starts to bubble like lava, stir constantly for another 2 minutes or so. Pour filling into a heat-proof bowl and cool completely in the fridge. (Or use the freezer to speed things up. The filling can also be prepared up to 3 days in advance.)

When the filling is ready to go, Roll out one layer of the crust to a 12-inch circle and drape it over a 9-inch pie pan, trimming the excess dough so there is a 1-inch over hang all around.

Pour the filling into the crust. Roll the top layer of dough out into another 12-inch circle, and either drape the whole thing over for a traditional double crust, or cut the dough into strips for a lattice-top. (I used a ruler and cut each strip 1/2 inch wide.)

Trim and fold over the edges, crimping as desired.

For topping:

In a small bowl mix together the sugar, nutmeg and vanilla bean (if using.) Brush the heavy cream over the crust and sprinkle with the sugar mixture.

Bake at 400F for 50-60 minutes or until crust is golden and filling is bubbly. If the crust is getting too dark too fast, cover it with a bit of foil.

Our giveaways for today are sponsored by two of my all-time favorite brands, OXO and Le Creuset. Both have generously offered a slew of Pie-treats for some of our readers so check out the widget below to enter!

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Look for more Pie Inspiration? Check out what the other ladies have created:

Audra, that is one gorgeous pie! I love that frozen berries let us use out-of-season and in-season fruits together. I do have to say that I’m terrified of lattice tops. I’ll put that on next year’s to-do list.

this is beautiful! my husband loves blueberry pie, but isn’t a fan of cranberries. his birthday is coming up, and i’d love to make this for him but omit the cranberries (sub more blueberries). can you suggest how else i’d need to alter the recipe? i’m guessing the sugar would need cut back since berries are sweeter than cranberries.

This recipe turned out a wonderful pie, a great favorite forever. Can’t believe the recipe can be so condensed and concise, yet the results so delicious. One thing that new bakers may not be aware of is the unexpected coming and going of different fruits in your market’s frozen food case. It makes sense that frozen rhubarb will probably run out long before fall, when cranberries are just becoming available. likewise, You might find that blueberries are no longer available in your market when you want them for this recipe. There seems to be some regional variation involved here, but I have learned to protect against disappointment by keeping a few packages of cranberries in my home freezer so I will be all stocked up when fresh blueberries arrive on the produce shelves.

Happy baking to all, and do try this surprising recipe.

P.S. Audra, the print of this part of your blog is coming out so faint on my computer that I can hardly read it. I certainly don’t want to miss anything. Thanks.